The aging fishery training vessels from the past have mostly been decommissioned, and many universities are introducing state-of-the-art large fishery training vessels. The purpose of these training vessels is to train marine professionals and above all, safety to prevent marine accidents should be of utmost priority as many students embark on the vessel. This study estimated the impact of the hydrodynamic interaction forces acting on the model vessel (fishery training vessel) from the bank when the vessel pass near the semi-circle bank wall in various conditions through the numerical calculation, especially concerning maneuvering motions of the vessel. For estimation, variables were mainly set as the size of the semi-circle shape, the lateral distance between the bank and the model vessel, and the depth near the bank. As a result, it was estimated that, in order for the model vessel to safely pass the semi-circle bank wall at a speed of 4 knots, the water depth to the vessel draft ratio should be 1.5 or more (approximately 8 m of water depth), and the lateral distance from the semi-circle bank wall should be 0.4 times the model vessel’s length    or more (a distance of 34 m or more). Under these conditions, it was expected that the model vessel would pass without significantly being affected by the bank wall.

Recently, universities of fisheries and institutions related to fisheries are actively carrying out a project to build new fisheries training ships. These new fisheries training ships are significantly larger in size and longer in length than the previous ships. In addition, these new ships basically have space that can accommodate more than 100 crew and passenger. On the other hand, they are excluded from IMO maneuverability evaluation since the size of these ships are still less than 100 m in length (LBP). These results have had an impact on the study of maneuverability of fishing vessels including the fisheries training ships. Against these backgrounds, the authors conducted a study to estimate the maneuvering characteristics of fisheries training ship Baek-Kyung according to depth in order to prepare a maneuvering characteristic index that enables the large fisheries training ships to navigate more safely using a modified empirical formula. It was confirmed that the maneuvering characteristics of Baek-Kyung changed significantly as the values of the hydrodynamic force coefficients changed as the water depth gradually decreased from around 1.5 (approx. 8 m in depth) of the ratio of the water depth to the ship draft. The results of this study will not only help navigators understand the maneuvering characteristics of Baek-Kyung, but also serve as an indicator when navigating in shallow water. In addition, the accumulation of these results will serve as a basis for future study on maneuverability of fishing vessel types.

Most fishing vessels are less than 100 m in length (LBP), which is not mandatory for the IMO standards for ship maneuverability. Therefore, research on estimating the maneuverability of fishing vessel hull shapes are somewhat lacking compared to that of merchant ship hull shapes, and at the design stage, the numerical simulation method developed for merchant ships are applied without modification to estimate the maneuverability. Since this can cause estimation errors, the authors have derived a modified empirical formula that can improve the accuracy of estimating the maneuverability of fishing vessels in a previous study. In this study, using the modified empirical formula, the IMO maneuverability evaluation items, the turning motion test and Z-test simulations were performed on the fisheries training vessel BAEK-KYUNG and compared with the sea trial test result to verify the validity of the modified empirical formula. In conclusion, the modified empirical formula was able to estimate quantitatively and qualitatively similar to the result of the sea trial test. Such a study on estimating the maneuverability of fishing vessels will be a good indicator for fishing vessel operators and will help them analyze marine accidents.

This study was carried out to investigate milling's effect on the pasting properties and storage stability of dry-milled rice flour. Rice flour's moisture content was increased from 9.48% to 9.80% after going through a rice polisher, and the crude fat content of rice flour was decreased from 0.91% to 0.62% after going through a rice polisher. In the color index of rice flour, the rice polisher was only affected by yellowness. The pasting properties were verified through RVA, and it was confirmed that the use of a rice polisher had no significant effect on the pasting properties. As a result of observing the changes in fatty acid value, it was ascertained that the storage period could be increased using the rice polisher. These results suggest that the rice polisher can increase the storage period without changing the pasting properties.

At ship design stage, the maneuverability is generally estimated based on the empirical formula or the computational fluid dynamic (CFD), which is one of the numerical simulation methods. Using the hydrodynamic derivatives derived through these methods can quantitatively estimate the maneuverability of target vessels and evaluate indirect maneuverability. Nevertheless, research on estimating maneuverability is insufficient for ships not subject to IMO maneuverability standard, especially fishing vessels, and even at the design stage, the empirical formula developed for merchant ships is applied without modification. An estimation error may occur due to the empirical formula derived from the regression analysis results of a model test if the empirical formula developed for merchant ships with different hull shapes is applied to fishing vessels without any modification. In this study, the modified empirical formula that can more accurately estimate the fishing vessel's maneuverability was derived by including the hull shape parameter of target fishing trawlers in the regression analysis process that derives Kijima et al. (1990) formula. As a result, the modified empirical formula showed an average estimation error of 6%, and the result improved the average error of 49% of Kijima et al. (1990) formula developed for merchant ships.

선박과 물체의 충돌위험을 파악하는 것은 항해안전에 중요하다. 본 연구의 목적은 선박이 방파제 사이를 통과할 때 선박 도메인이 방파제에 의해서 침범당하는 현상을 분석하는 것이다. 연구방법은 먼저, 방파제가 주어진 조건으로 설계된 선박 도메인을 침범하는 영역을 평가하기 위한 방법을 제안하였다. 그런 후, 부산항 방파제 부근을 항해하는 선박들의 AIS(Automatic Identification System)로부터 실 험 데이터를 획득하고 처리하여 방파제 사이에서 형성될 수 있는 선박 도메인을 구축하였다. 이 때 선박 도메인은 Fujii의 Domain을 이용 해 구축하였다. 마지막으로, 구축한 선박 도메인이 방파제에 의해서 침범당하는 현상을 분석하였다. 실험결과, 방파제에 의해서 침범당하는 선박 도메인이 확인되었다.

Engaged in trawling in limited fishing grounds with a number of fish schools could cause collisions between fishing vessels. Therefore, providing accurate maneuver information according to the situation could be regarded as essential for improving seafarers safety and fishing efficiency as well as safety of navigation. It is difficult to obtain all maneuver information through sea trial tests only, so a method through empirical formula is necessary. Since most empirical formulas are developed for merchant ship types, especially the characteristics of hull shape parameter like CbB/L and dCb/B etc. are clearly different between fishing vessels and merchant ships, this could occur estimation errors. Therefore, in this study, the authors have selected target fishing vessels and merchant ships and analyzed the characteristics of hull shape parameter according to the ship types. Based on this analysis, the empirical formula developed for the merchant ship type has applied to the target fishing vessels; it has verified through the turning motion simulation that the estimation error could be generated. In conclusion, it is necessary to include the characteristics of the hull shape parameter of fishing vessels in the empirical formula in order to apply the empirical formula has developed for merchant ship types to fishing vessel types.

In this study, the physicochemical traits of soybean (100-seed weight, seed coat rate, protein content, composition, and amino acid content) and the quality of tofu (texture and sensory characteristics) were evaluated in order to determine the features of six varieties (Saedanbaek, Daechan, Daepung2, Seonpung, Miso, Saegeum) in terms of textural and sensory characteristics of tofu. Regardless of cultivar, the order of amino acid composition rate was as follows: Glutamic acid > Aspartic acid > Arginine > Leucine > Lysine. Approximately 50-60% of tofu (dry weight) consisted of protein, and among the cultivars, Tofu made from Saedanbaek showed the highest amount of protein at 59%. It was followed by tofu made from Miso at 54%. The rest contained about 50% protein. According to the result of correlation, crude lipid (-0.933**), crude protein (0.961**), and total phosphorus (0.924**) were strongly correlated with tofu hardness, and such factors could be utilized as an indicator of tofu quality.

The authors has predicted the maneuvering characteristics of a fishing vessel in deep water using Kijima's empirical formula in a previous study. Since the Kijima’s empirical formula was developed by a regression analysis of merchant vessels which have dimensions ( ,   , etc.) that are different from those of fishing vessels, it was possible to make a prediction approximately even with inaccurate estimation. In this study, the authors estimated the turning-motion characteristics of a model ship of fisheries training ship in shallow water based on the results of its previous study. The turning-motion characteristics of the model ship in shallow water was found out through quantitative analysis according to the water depth to ship draft ratio . In conclusion, the turning-motion characteristics of the model ship had significant changes immediately after an  , and this result will be helpful for sailing in shallow water.

In this study, the product characteristics and physicochemical properties were investigated through collection of commercial porridge. The addition rate of grain raw materials was about 6.5~11.75%, glutinous rice was added at a rate of about 23~60% to improve the viscosity and various other food additives were used. The moisture content characteristics varied among the products. The rotational viscosity of CP (Commercial Porridge)4 was the highest at 39,054 cP, while the flow viscosity of CP3 was least at 4.80 cm/30 seconds. The starch content differed among the products in the range of total starch 6.96~8.08%, amylose 1.41~2.61%, total sugar 6.55~12.81% and reducing sugar 0.50~0.99%. Particularly, total sugar showed a very high correlation ( 0.920) while rotational viscosity and color value (b) showed significant correlation with most of the properties i.e. moisture, solids content etc. There was a rapid increase in the reactivity of starch degrading enzyme at the early stage of the reaction which gradually decreased with time. The physicochemical characteristics of commercial porridge presented in this study could be expected to increase the industrial use value of the related research because it considers the quality of the currently commercialized porridge for the future selection of suitable porridge raw materials.

International Maritime Organization (IMO) has established standards for ship manoeuvrability and applied these standards for vessels over 100 meters in length that built since 2004 (IMO, resolution MSC.137[76]). These standards are no exception to fishing vessels. In this study we carried out a manoeuvring simulation of the new model ship (Stern trawler) of fisheries training ship of Pukyong National University based on Kijima's empirical formula. The formula takes into account of the effect of stern shape or does not take into account of the effect of stern shape. Also we checked whether the simulation results of turning motion of model ship meet IMO manoeuvrability criteria and then compared trajectories between the simulation results of model ship and the results of real sea trial test of the existing ship. In conclusion, Kijima's empirical formulas can estimate the manoeuvrability of fishing vessels at design stage approximately, it needs more parameters of fishing vessel own in case of expressing the manoeuvrability of fishing vessel accurately.

1. 주요 쌀 생산국 브랜드 쌀 및 MMA 쌀 40점의 품질을 조사한 결과, 수분함량은 11.6(인도)~14.2%(중국), 단백질 함량은 5.82(미국)~7.86%(중국), 아밀로스 함량은 16.2(태국)~24.4%(인도), 윤기치는 45.2(인도)~75.7(미국)의 범위를 나타내었다. 2. 국가별 수집된 브랜드 쌀의 형태적 특성을 살펴본 결과, 중국과 베트남의 브랜드 쌀은 주로 통통한 단립종이었고, 미국 브랜드 쌀은 중간 두께의 중립종이었으며, 태국 브랜드 쌀은 얇은 장립종의 형태를 나타내었다. 호주와 인도는 단립, 중립, 장립의 다양한 형태의 쌀을 확인 할 수 있었다. 3. 국가별 브랜드 쌀의 백미 품위를 살펴본 결과 완전미율은 72.4(인도)~95.2(태국)%의 범위였으며, 베트남 브랜드 쌀은 동할미 비율이 높았으며, 인도 브랜드 쌀은 분상질미 비율이 높은 특징을 나타내었다. 4. RVA를 이용한 호화특성을 분석 한 결과, 인도의 브랜드 쌀이 최고온도가 낮고 치반점도가 높으며 강하점도가 낮아 취반미의 찰기가 낮을 것으로 예측되었으며, 호화개시온도 또한 유의하게 높은 것을 확인할 수 있었다. 5. 국가별 브랜드 쌀의 식미 관능평가를 실시한 결과, 수집된 브랜드 쌀의 평균 종합기호도는 미국(-0.59), 중국(-0.76), 호주(-1.23), 베트남(-1.43), 태국(-2.09), 인도(-2.49) 순으로 나타났다.